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Oil Palm Empty Fruit Bunch (OPEFB) was hydrolyzed in a one-stage hydrolysis using dilute-sulfuric acid (0.2, 0.8%) at 170-230°C with a holding time of 5 and 15 min. The maximum yield of xylose was 135.94 g kg-1 OPEFB, obtained at 0.8% acid, 190°C and 5 min. The maximum yield of glucose was 62.70 g kg-1 OPEFB, obtained at 0.8% acid, 210°C and 5 min. Based on these results, two-stage hydrolysis was performed to produce hydrolyzates for the fermentation process. Hydrolyzate from the first stage was fermented by Mucor indicus while the hydrolyzate from the second stage was fermented by Saccharomyces cerevisiae. The corresponding ethanol yields were 0.45 and 0.46 g ethanol g-1 sugar consumed.

Background and Objective: Ronto is a traditional Indonesian fermented shrimp product; however, there are very few reports on how its properties change during fermentation. The aim of this study was to study the changes in sensory, physicochemical and microbiological properties of ronto during fermentation. Materials and Methods: Shrimp (Acetes japonicus) was mixed with salt and rice to give a mixture that was 11.5% salt and 20% rice. The mixture was put into plastic bottles and incubated at room temperature for 18 days. Samples were taken after every 2 days and sensory, physicochemical and microbiological properties were analyzed. Results: It was found that the fermented shrimp developed a sour, savory flavor and bright pink color after 8 days of fermentation, both of which became stronger after 12 days. After 14 days of fermentation, the texture of the shrimp gradually became that of a porridge-like paste. The acidity of the fermented shrimp increased during fermentation, after 12 days of fermentation, the pH had decreased from 8.3-4.8. The total volatile bases increased from 25-150 mg N/100 g over 18 days of fermentation. Lactic acid, proteolytic and amylolytic bacteria were involved in the fermentation process. The concentrations of these three bacteria increased during the early phases of fermentation and decreased in the later phases. Conclusion: Ronto fermentation ended after 14 days when the color of the fermented material became bright pink and when it had developed a strong, sour and savory flavor. That product had a lightness (53.11), a redness (11.72), a yellowness (15.68), a pH (4.8) and the texture of porridge-like paste and was relatively low in total volatile bases.

Background and Objective: Angiotensin-converting enzyme (ACE) inhibitory peptides from various food sources have been studied extensively. We are interested in studying the inhibition of ACE from fermented tempe made from the jack bean, which is a commonly used source of plant-based protein. The purpose of this study was to determine the optimal incubation period for the production of peptides with high ACE inhibitory activity. Materials and Methods: After soaking and boiling, the jack beans were inoculated with tempe inoculum and incubated for 0-120 h. During the incubation, various parameters, such as proteolytic activity, peptide content, hydrolysis degree, protein pattern and ACE inhibition, were monitored. All the parameters were measured using standard methods. Results: Tempe fermentation caused hydrolysis of the jack bean protein, producing soluble high molecular weight proteins (from previously insoluble) and protein fragments (monitored from SDS PAGE data). The highest protein hydrolysis occurred after 96 h fermentation period, which were observed from the highest proteolytic activity (25.39 units g1), hydrolysis degree (19.85%) and peptide content (6.05 mg mL1). The highest ACE inhibitory activity did not coincide with the highest levels of protein hydrolysis but rather were obtained after 72 h of tempe fermentation (IC50 = 1.03 mg mL1). Conclusion: Jack bean tempe is a potential source of ACE inhibitory peptides, the highest ACE inhibitory activity occurred after 72 h of incubation.